This is a modern version of a classic Elizabethan recipe that dates back to the 15th century where farm workers made these to sturdy themselves for a day in the fields. The bacon is fried, with leeks and onion and then put in a sizzling hot popover or muffin pan, that’s been greased with bacon fat, topped with an egg batter, and then baked.
I think this would be a good side dish at Christmas time. (Much like a Yorkshire Pudding or American Popover, although these are definitely more pancake like in consistency, not really a Yorkshire pudding) These would go well with a standing rib roast, capon or turkey. Or just alone with Honey Butter. You could even serve them as they were originally intended—for breakfast, with Maple Syrup. You may be tempted to omit the leek and just add more onion, but the caramelized leek really adds an undeniable sweetness and flavor.
BACON FRAISE: (Serves 6) Put 6 rashers of diced bacon, one sliced small leek and a small or half a medium white onion, diced, into a pan and gently fry till fragrant and the bacon is starting to crisp. In a bowl, put 2 thirds of a cup of self rising/raising flour and a half teaspoon or pinch of salt. Beat lightly 2 large eggs and half a cup of milk and pour into the flour mixture. Mix through to form a batter. Preheat a 6 container muffin tray in a 400 degree oven that has been lightly lined with bacon grease. Divide up the Bacon/leek mixture and put evenly in each of the 6 muffin cups, pour the batter over the top, and bake at 400 for 20–25 minutes till bubbly and golden.
Inspired by a recipe by Sybil Kapoor, from British House and Garden, March 2000.
(Pics Dimity Jones)